Stop pretending, I am the God of Cooking and I am showing off my cards!

The elbows were steamed in the pot for more than an hour.

When it was taken out, the bottom of the plate was filled with oily soup, all of which had been steamed.

Carefully pick off the green onion and ginger from the elbow, and then carefully pour out the soup from the plate.

Be careful not to let the soup spill out in this step, because all the batter that will be used for oiling later needs to be prepared with this soup.

"This elbow is really beautiful. When we hold weddings and weddings in my hometown, pot-roasted elbow is a must-have dish."

Wei Gan is from Shandong and knows this dish very well.

Che Zai asked curiously:

"It's braised and steamed. Isn't it troublesome? What if it's not steamed?"

Wei Gan shook the steamed elbow, and the meat inside was trembling.

He said to Che Zi:

“If you don’t steam it, the meat won’t be as tender as it is, and if you don’t steam out the fat and excess soup in the meat, the elbow will be very greasy and taste bad.”

Steaming is an essential step when making pot roast dishes.

Without this step, the fat in the meat will not come out, the water will be relatively large, and it will not be easy to burn when frying.

Only after steaming, the pot-roasted pork elbow is crispy on the outside and tender on the inside, fragrant but not greasy.

These were all discovered step by step by past chefs.

Although the method is cumbersome, there is no missing step.

Lin Xu took a small basin and poured potato starch and low-gluten flour in a ratio of 2:1.

In fact, you can just put potato starch alone, but adding some low-gluten flour will make it crispier and taste more delicious. The disadvantage is that you have to eat it right after it comes out of the pot, so you can't wait.

Because of the addition of flour, the fried puff pastry softens too easily, and the texture changes after a while.

This is also the reason why restaurants oil the meat and don’t like to use flour to make the paste.

The flour and potato starch were ready. Lin Xu put two eggs into it, sprinkled in two small spoons of salt, three small spoons of peppercorns, and then poured in some steamed elbow stock, stirring while pouring, to stir the starch into cream. shaped batter.

It is said to be the original soup, but actually half of it is steamed fat.

Use oil to mix the batter, which is another reason why it tastes crispy.

This batter is somewhat similar to the crispy chicken batter, but there are differences.

You can add some green onions or something to the crispy chicken to make it taste more crispy and delicious, while the pot-roasted elbow is eaten sandwiched in lotus leaf pancakes with shredded green onions, sweet noodle sauce and other condiments.

There is no need to put green onions in the batter.

The batter cannot be used immediately after mixing. It needs to rest for a while so that the fried texture will be more crispy.

Taking advantage of this time, put the oil pan on the stove and heat it up over high heat.

Take a plate with the bottom covered with batter. Hold the elbow and carefully place it on the plate covered with batter. The distance is about two or three centimeters. Tilt the mouth of the plate and slowly push the elbow down so that the skin side of the elbow falls steadily. on top of the batter.

Then, spread the prepared batter evenly on the side of the elbow meat.

The batter should be spread evenly and no meat should be exposed, so that the fried elbows will have a crispy outside and tender inside.

If there is a break, it is easy to pour hot oil into it. Not only will it become crispy, you may even eat a mouthful of fat.

When the batter has completely wrapped the elbow, the oil in the pan is almost 50 to 60% hot.

Lin Xu came to the pot with an elbow full of batter, pushed the elbow with his hand, and slowly slid it into the oil pan.

Don't worry about it when you first put it in. Let the hot oil fry the batter first, otherwise the batter will fall off easily.

It's almost dinner time now. Shen Guofu's family, Zeng Xiaoqi, Cui Qingyuan and others are sitting outside, eating today's newly made sugar-fried chestnuts while waiting for the meal to start.

When the aroma of braised pork elbow wafted from the kitchen, Shen Guofu sniffed:

"Hey, the fragrance is quite strong. What delicious food is Xiaoxu making?"

He knew there was going to be a hot pot of elbows today because his daughter said it in the circle of friends.

But after all, I have to pretend not to know about this right now, otherwise it will be easy for Director Han to deal with him.

After all, he came to the store today under the pretense of eating beef tartare. It would seem that his purpose was too innocent if he kept talking about roasting elbows.

Han Shuzhen rolled her eyes at him:

"I don't believe you haven't looked at your daughter's Moments."

Shen Guofu is still acting:

"What? My daughter posted on WeChat Moments? What did she post? Let me see..."

"Okay, Old Shen, stop pretending. Eat what you want, but don't eat more."

Upon hearing this, Boss Shen immediately beamed:

"I just haven't had pot-roasted pork elbow in a long time. Just try a few bites and I won't eat more."

Shen Jiayue blinked:

"Dad, you've been exposed... My mother just dug a hole and deliberately didn't say the words "pot roasted elbow". Unexpectedly, you jumped right in... Alas, I didn't get into Tsinghua University. It's probably related to genetics. ?”

Shen Guofu blinked and found that his brain short-circuited every time he touched food.

His mind was spinning rapidly, and he spoke before Director Han opened his mouth:

"I know it's a pit, but your mother dug it. No matter how deep it is, I have to jump, just like when I saw your mother and knew she was the love of my life."

After speaking, he looked at the sky forty-five degrees and said in a poet's tone:

"There are no gains or losses in love, only willingness!"

"Gungungun, what are you saying in front of the child? You have nothing to be ashamed of."

Han Shuzhen kicked Shen Guofu under the table, but the uncontrollable smile in her eyebrows clearly showed her good mood.

Obviously, Lao Shen's love words were very useful to her.

Even the page about roasting elbows in a pot has been turned over.

Seeing that the storm had passed, Shen Guofu was so happy that he peeled a roasted chestnut and stuffed it into his mouth, then pushed the remaining chestnuts aside:

"If you don't want to eat, don't eat. Who can eat chestnuts if you have elbows? You should eat less."

in the kitchen.

Lin Xu watched the elbow in the oil pan gradually coloring and the batter gradually taking shape. He carefully turned the elbow over with a slotted spoon. He also held the leak-proof colander and carefully punched out the batter scattered in the pan.

When making battered dishes, any spilled batter or bread crumbs must be beaten out in time, otherwise the whole pot of oil will smell like batter after frying.

The oil pan used today was relatively large, and Lin Xu fried four elbows at once.

When the batter on the outside is fried and set, turn down the heat on the stove and let the oil in the pot cool down, so that the elbows can be thoroughly fried and fragrant.

After a few minutes, increase the oil temperature again to fry the excess fat.

Wait until the elbow is coated in golden batter. Remove with a slotted spoon and set aside to control oil.

Taking advantage of this time, put the remaining four elbows covered in batter into the pot.

After getting in, Lin Xu put the oil-controlled elbow on the chopping board for cutting cooked food and began to change the knife.

First cut the elbow into a long strip with a width of seven to eight centimeters.

When cutting, don't chop. Instead, put the kitchen knife up and hit the back of the knife with your other hand. This will ensure that the batter will not spread as much as possible when cutting.

If you chop it randomly when it comes up, the batter will most likely spread out.

As soon as it was cut open, the aroma of the elbow filled the air.

The aroma attracted all the chefs around.

Lin Xu looked at Ma Zhiqiang and asked:

"Are the lotus leaf cakes ready?"

"It's ready. The pastry department just steamed it... shredded green onions, salt and pepper and sweet noodle sauce are also ready. Now we're just waiting for the elbow meat."

The store's braised pork with pickled vegetables and lotus leaf cakes sell well. Every morning and afternoon, the pastry department steams some lotus leaf cakes. As soon as he heard that they were going to be eaten for dinner, Niu Chuang immediately delivered a basket.

As for the sweet noodle sauce, it is also steamed with condiments such as sesame oil and sugar.

If the sweet noodle sauce is eaten directly, it will taste like raw sauce.

But after steaming, only the rich sauce flavor is left.

Seeing that the ingredients were all prepared, Lin Xu changed the knife again and cut the elbow meat into thick slices.

Cut it up and place it directly on a 1-foot-2 plate with a kitchen knife.

An elbow is just enough to hold a plate.

After setting it up and taking it outside, a group of people were immediately attracted by the smell and appearance.

"It smells delicious."

"It's golden in color and looks delicious."

"Stop looking and eat quickly. The roasted elbow must be eaten while it's hot."

Lin Xu urged with a smile, then picked up a lotus leaf cake, spread some sweet noodle sauce inside, stuffed two pieces of elbow meat, and added a few shredded green onions.

Hold the lotus leaf cake and take a bite.

The softness of the lotus leaf pancake, the crispiness of the batter, the softness of the elbow, the crispness of the green onions and the aroma of the sweet noodle sauce are all mixed together.

“It’s fragrant and crispy, so delicious!”

“Especially the skin of the elbow, which is fried to a crispy aroma and soft in the mouth.”

“It’s also delicious dipped in salt and pepper. It’s so delicious.”

"Eating this is more enjoyable than roast duck."

Shen Guofu, who just said that he would be done with just two bites, first picked up a piece of elbow meat and dipped it in salt and pepper and took a bite. The crispy texture made him feel that it was worth a beating, let alone being punished by his wife.

After eating it, dip it in salt and pepper and spread it with lotus leaf pancake with sweet flour sauce. It still tastes great.

As he ate, he said:

"I traveled to Mount Tai a few years ago and tasted the pot-roasted elbow there. I thought it was super delicious. I didn't expect that the one made by Xiaoxu actually tastes better. It's so fragrant!"

Cui Qingyuan also put down his professor's airs at this moment and ate:

"This crispy texture is really delicious. It clicks when you eat it, and your whole body becomes happy... Lele, don't grab it, it's rude."

Geng Lele shook her mushroom head:

"The warehouse knows etiquette...I haven't eaten enough yet. Isn't it normal to not be polite?"

Zeng Xiaoqi originally wanted Lin Xu to do it once at the TV station, but thinking that it would take several hours, she didn't say anything. The TV station should just do some simple stir-fry.

She didn't speak, but Lin Xu mentioned it first:

"Sister Xiaoqi, please go back and plan with Mr. Tateyama. When the twelfth lunar month comes, Shiweirenji will start cooking a series of New Year's Eve dinner dishes. Then we will also cook this pot-roasted elbow, so that the audience can follow suit."

In recent years, with the affluence of life, more and more people choose to go to restaurants for New Year’s Eve dinner.

Although this saves time and effort, it still feels a little less festive.

Relatively speaking, it is more enjoyable to cook New Year's Eve dinner as a family. This lively atmosphere is the true meaning of the New Year.

Zeng Xiaoqi's eyes lit up:

"Okay, okay, starting from the first day of the twelfth lunar month, there will be almost thirty dishes on New Year's Eve. This big table of dishes will definitely be very rich!"

Thinking about such a large table of dishes, she was so greedy.

The only pity is that I can't lose weight. Maybe I will be laughed at by the people in my hometown when I go back to my hometown for the New Year.

I didn’t find my boyfriend, but I made myself fat...

Zeng Xiaoqi, Zeng Xiaoqi, you must keep your mouth shut, move your legs, take good care of your body, and never let yourself sink any further!

Just as she was thinking about it, Chen Yan next to her touched her with her elbow:

"Why didn't you eat, Director Zeng? Did you eat secretly in the afternoon? This kind of fighting ability is not your style."

Zeng Xiaoqi opened her mouth.

I just said that I wanted to lose weight and control my weight, but when I saw everyone’s mouths full of oil after eating, I decided to lose weight... Let’s start from tomorrow.

Let’s indulge one last time today!

She took the lotus leaf pancake and continued eating with the crispy elbow between her hands.

Lin Xu took a few bites and then went to the kitchen. There was still elbow in the pot, so he couldn't forget it.

There is also a piece of wagyu beef left in the cold storage. I originally planned to make it into beef tartare for my father-in-law, but he is so full of oil from eating the elbow that he should stop working on it.

Even a steely stomach can't stand the combination of cooked meat and raw meat.

But I can’t leave that piece of wagyu any longer, I have to find a way to eat it quickly, otherwise, if I continue like this, I will lose the tender essence of the wagyu.

He thought for a while, and took out the piece of wagyu while the fried elbow was on the way.

First, I cut a small piece for Dundun so that the little guy could taste the taste and quality of the precious beef.

Although cats are not suitable for eating food with high fat content, it is okay to try it occasionally.

As for the rest, follow the Japanese way of eating Wagyu beef, cut it into three to four millimeter slices, grill it over charcoal fire, and eat it with Japanese soy sauce.

This is probably the easiest way to eat wagyu.

But it’s also the most delicious way to eat it.

Charcoal grilling can melt the fat in the meat, but it does not fry the fat out of the meat like iron pan frying, retaining the richness and aroma of the fat to the maximum extent.

When the second pot of elbow was ready and the employees were tasting it, Lin Xu brought a plate of seared Wagyu beef and placed it in front of Shen Guofu:

"You've eaten pork elbow today, so don't eat beef tartare, lest your stomach won't be able to bear it. I've processed this piece of Wagyu beef. You can try it. It's more fragrant than eating it raw."

Shen Guofu: "!!!!!!!!!"

What's the big day today?

The delicious food actually fills your mouth, how happy is it?

He picked up a piece of Wagyu beef that was shiny on the surface, and did not dip it in soy sauce. Instead, he dipped it in salt and pepper powder, and then put it into his mouth, his eyes suddenly full of surprise:

"Hey, the way to eat it passed down from our ancestors is the most enjoyable. Try it with salt and pepper. It tastes really good. Next time we eat shabu-shabu, I'll buy some Wagyu beef and we'll eat it in shabu-shabu."

Delicious meat, it’s so enjoyable to eat.

As for the beef tartare made from Wagyu beef...if you didn't, then you didn't eat it. Our old Shen is an easy-going person and doesn't care about this.

Eating elbows is already super happy.

Unexpectedly, there is Wagyu beef here, which is simply double the happiness. Who can bear this?

Everyone had a great time eating.

Downstairs, Dundun was also eating the wagyu beef mixed with egg yolk with a surprised look on his face, his bronze eyes full of astonishment.

I have never eaten like this before, and it was quite good when I ate it fiercely.

The little guy's tail wagged slightly and he started eating with a look of pleasure.

After dinner, Shen Guofu sat down on the booth with a shy stomach.

"Shutan, I feel really comfortable today..."

Han Shuzhen wiped her mouth and said angrily to him:

"Remember to skip rope and do exercises when you go back. Otherwise, if you eat the way you do, your uric acid, blood sugar, blood pressure, and blood lipids will all go up. Then you will have to eat boiled vegetables and leaves."

"I know...how about staying at my daughter's house tonight?"

After playing games last night, Lao Shen found the joy of playing the Little Overlord learning machine in the early years.

So I want to experience it again.

Han Shuzhen thought for a while and said:

"That's okay, but you can't eat anything tonight, and neither is Yueyue. If you continue to eat, you won't be able to put on your wedding dress. I'll see how you worship heaven and earth."

After the family of three made an agreement, they drove Dundun back first.

Chen Yan originally wanted to follow him, but since she didn't have anything to eat at night, she might as well go back to her home.

This way you can order takeout when you're hungry.

Oh no, didn’t I say I wanted to lose weight this morning?

Why are you thinking about ordering takeout?

Bear it, you must bear it!

Even if it's not because of her figure, she still has to get rid of the nickname Fat Yan.

When they lose weight, they call them Fat Yun, Fat Dou, and Fat Qiqi.

Hey, give your nicknames back to these naughty girls!

In the evening, just as Lin Xuda was getting ready to go back from get off work, he received a call from Wang Ziqiang.

Sydney has arrived.

He drove to the logistics street and saw Wang Ziqiang and others surrounding a small box unloading truck.

Three thousand catties of Sydney, one hundred and fifty boxes.

Lin Xu had already unloaded half of the car when he got out of the car. He was about to help, but was grabbed by Wang Ziqiang:

"With us here, how can we let the boss take action? There aren't many of these. We can unload them later... Please be gentle, these pears are all top grade."

"I know, Mr. Wang!"

"We'll be careful."

Now there are about 10 to 20 employees here, and everyone quickly piled the snow pears into the warehouse.

Lin Xu said:

"Then let's start tomorrow. What time will you have more leisure time here?"

Wang Ziqiang thought for a while and said:

"After ten o'clock in the morning, as long as all the fillings and drinks are delivered to all the stores, there won't be much work. I was so busy in the morning that I didn't even bother to eat."

In this case, Lin Xu said:

"Then I'll come over tomorrow morning. Let's make all these pears into autumn pear paste. We'll give them to relatives and friends first. If there are any leftovers, we can sell them in the store and try them out."

Wang Ziqiang smiled:

"This kind of hand-made autumn pear paste without additives is hard to buy now even if you have money. It can definitely be done... Mr. Dou has purchased two multi-functional fruit cleaning machines, which even carry out cleaning and core removal, and another With a small filling machine, there is no need to manually fill cans... If we go back to the relevant departments for review and get a license, we can even sell it online."

Selling online?

Lin Xu felt that this was really a good idea.

However, the online shopping platform is not in a hurry right now, because if it wants to be factory-like, it has to move out of the city, or even out of the capital, to reduce labor costs.

Let’s talk about this later in the year. Although I have a lot of traffic now, I can’t rush to cash it out.

And after factoryization, it is very different from conventional cooking.

These must be carefully studied in retrospect and cannot be made hastily.

After all, Uncle Ge said:

"The steps are too big, and it's easy to pull the balls!"

After returning home, Lin Xu greeted his father-in-law and mother-in-law, and when no one was paying attention, he carried Dundun upstairs.

"Little guy, it's time to draw a lottery!"

I completed the task of beef tartare in the morning and got a perfect Western meal.

I had been busy making pot-roasted pork elbows and didn't bother to draw the lottery.

Now that we're done, it's time to see what Western food we can get.

"Congratulations to the host for getting a perfect Western dish - pan-fried foie gras."

Pan-fried foie gras?

My son is really awesome. He won the top five Western dishes in the lottery.

If this is done, everyone must be shocked!

But now that I can't think about foie gras, I'd better make the Qiuli paste and distribute it to everyone, and then think about making pan-fried foie gras...

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I wasn't feeling well last night, so I didn't write much, which made me even later today. I'm sorry, brothers! This chapter has 5200 words. Please vote for me!